Pistachio Basil Pesto
Classic pesto sauce gets a fresh update with roasted pistachio nuts used in place of pine nuts. You'll love the flavor, and pistachio pesto is perfect on pasta, pizza, grilled meats, and so much more!
Equipment
- spouted measuring cup
- small spatula
Ingredients
- 1/2 cup shelled roasted pistachio nuts
- 2 1/4 cups packed fresh basil leaves
- 1 small clove garlic peeled and roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon fine sea salt to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine the basil leaves, pistachios, and garlic in the bowl of a food processor.
- Process until the basil and nuts are finely chopped. Scrape down the bowl with a small spatula.
- Measure out the olive oil in a spouted measuring cup. Drizzle the olive oil in the food processor bowl with the motor running, until it is fully incorporated and the pesto is creamy.
- Add the Parmesan cheese, salt, and pepper, and process briefly, just until combined. Scrape down the sides and process for a few seconds longer.
- Taste and adjust seasonings, if necessary. Makes about 1 1/2 cups, or 6 servings of 1/4 cup each.
Notes
Storage instructions: Store leftover pesto in a tightly wrapped container in the refrigerator for up to 7 days.
Freezing directions: Pesto can be frozen in a tightly sealed freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 255kcalCarbohydrates: 4gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 7mgSodium: 244mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 590IUVitamin C: 2mgCalcium: 102mgIron: 1mg
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